They call me ‘shoe cream’… Puff cake blues.

GOURMANDE in OSAKA

DSC04458-001

DSC04474-001

Les choux à la crème are probably the most successful French cake in Japan. Chou was easy to pronounce, but à la crème was too long. Everybody knew that meant cream. So the name became シュークリーム shu-kuri-mu chou cream, which is also how they say “shoe cream”.

Well we can see them everywhere from the luxury hotel tea room to the discount kombini (convenience store). They can be extraordinary, great, good, meh, abominable. The choice is huge. Some stands prepare them fresh all day.
I still find home-made fresher.

First let’s make the little choux. Then a cream at local taste including anko (azuki bean sweet paste) an ingredient borrowed from wagashi (Japanese tea sweets).

2013-06-161

Simple, 125 g of water, 25 g of oil, 80 g of flour. I included about 2 eggs, a little vanilla extract and sugar.

DSC04415-002

Baked at 200 degrees, 25 minutes.

DSC04420-001

I really…

View original post 62 more words

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s